The “Rotisserie” Shred (The Quickest & Creamiest)

This is the best way to use up leftover chicken. Shredding the meat allows the mayo to coat every single piece, ensuring no dry bites.

• The Chicken: Shredded rotisserie chicken (warm or cold).

• The Cheese: Havarti or Monterey Jack. These are “creamy” cheeses that blend into the mayo for a seamless texture.

• The Build: Mix the shredded chicken with mayo, a squeeze of lemon, and cracked black pepper. Pile it onto toasted brioche, top with cheese, and melt it under the broiler for 60 seconds.